Peanut Butter Stuffed Brownies Recipe

Introduction

These Peanut Butter Stuffed Brownies combine rich, fudgy chocolate with a creamy peanut butter center for an irresistible treat. Perfect for peanut butter lovers looking to elevate a classic brownie. Easy to make and sure to impress at any gathering.

Ingredients

• 3/4 cup smooth peanut butter (not natural)
• 1 cup powdered sugar (110 grams)
• 1/4 teaspoon salt (divided)
• 1/2 cup all-purpose flour (63 grams)
• 1/4 cup cocoa powder (22 grams)
• 1/2 cup unsalted butter (112 grams)
• 6 ounces semi-sweet chocolate (180 grams) or 50-60% dark chocolate
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract (divided)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang around the edges. Lightly grease the pan first to help the parchment stick.
2. Step 2: For the peanut butter filling, beat together the peanut butter, powdered sugar, and 1/4 teaspoon salt in a medium bowl until combined. If powdered sugar is lumpy, sift it first. Place the mixture in the fridge while preparing the brownie batter.
3. Step 3: In a small bowl, whisk together the flour, cocoa powder, and remaining 1/4 teaspoon salt. Set aside.
4. Step 4: Melt the butter and chocolate together in a large bowl. Chop chocolate finely if using blocks. Microwave in 45-second intervals on medium power, stirring between each, or melt over a double boiler.
5. Step 5: Let the melted mixture cool for about 5 minutes, then whisk in the granulated sugar, eggs, egg yolk, and 1/2 teaspoon vanilla extract until glossy and smooth with no clumps.
6. Step 6: Gradually add the dry ingredients to the chocolate mixture, whisking until smooth and fully combined without streaks.
7. Step 7: Spread half of the brownie batter evenly in the prepared pan.
8. Step 8: Remove the peanut butter filling from the fridge. Scoop tablespoons, flatten slightly, and arrange evenly over the brownie batter layer. It’s okay if it doesn’t cover the entire surface.
9. Step 9: Carefully spoon the remaining brownie batter over the peanut butter layer, spreading gently to cover it without disturbing the filling.
10. Step 10: Bake in the oven for 32–37 minutes until the top is set and a toothpick inserted comes out clean or with a few moist crumbs but no raw batter.
11. Step 11: Allow the brownies to cool in the pan until it is no longer warm, about a few hours. To speed cooling, place the pan on a wire rack in the fridge.
12. Step 12: Once cool, lift the brownies from the pan using the parchment overhang and slice with a sharp knife. Serve and enjoy!

Tips & Variations

• Use creamy peanut butter for the smoothest filling; avoid natural peanut butter as it can be too oily and separate.
• For extra richness, sprinkle flaky sea salt on top before baking to contrast the sweetness.
• Swap semi-sweet chocolate for dark chocolate to deepen the chocolate flavor.
• Chill the peanut butter filling well to prevent it from melting into the brownie layers during baking.

Storage

Store baked brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat briefly in the microwave if desired, but they are delicious served cold or at room temperature. For longer storage, freeze brownies for up to 3 months, thawing overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Natural peanut butter is not recommended because its higher oil content can cause the filling to separate and become oily. Smooth, processed peanut butter works best for a stable filling.

How do I know when the brownies are done?

The brownies are ready when the top looks set and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid underbaking to keep the texture fudgy but fully cooked.

Peanut Butter Stuffed Brownies Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

Delight in rich, fudgy brownies generously stuffed with creamy peanut butter filling. These Peanut Butter Stuffed Brownies combine the deep chocolate flavor of classic brownies with a smooth, sweet peanut butter center, creating a perfectly balanced dessert that’s easy to make and irresistibly delicious.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 15 minutes (including cooling time)
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peanut Butter Filling

• 3/4 cup smooth peanut butter (not natural)
• 1 cup powdered sugar (110 grams)
• 1/4 teaspoon salt

Brownie Batter

• 1/2 cup all-purpose flour (63 grams)
• 1/4 cup cocoa powder (22 grams)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams)
• 6 ounces semi-sweet chocolate (180 grams) (or 50-60% dark chocolate)
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 1 large egg yolk (discard the white)
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper leaving an overhang on the sides. Lightly grease the pan beforehand to help the parchment stick.
2. Make Peanut Butter Filling: In a medium bowl, beat together the smooth peanut butter, powdered sugar, and salt until thoroughly combined. If your powdered sugar contains lumps, sift it first. Place the mixture in the refrigerator to chill while you prepare the brownie batter.
3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set this dry mix aside.
4. Melt Butter and Chocolate: Finely chop the semi-sweet or dark chocolate. In a large bowl, melt the butter and chopped chocolate together using a microwave at medium power with 45-second intervals, stirring between each, or use a double boiler with gently simmering water. Let it cool slightly for about 5 minutes.
5. Combine Wet Ingredients: To the slightly cooled chocolate and butter mixture, whisk in the granulated sugar, 2 whole eggs, the additional egg yolk, and vanilla extract until the batter is glossy and smooth with no visible clumps of egg.
6. Add Dry Ingredients: Sift the dry mixture into the wet ingredients if necessary and whisk until the batter is smooth and uniform with no streaks of flour or cocoa powder.
7. Assemble Brownies – Base Layer: Pour half of the brownie batter into the prepared pan and smooth it into an even layer.
8. Add Peanut Butter Layer: Remove the peanut butter filling from the fridge. Scoop tablespoons of filling, flatten slightly, and arrange evenly over the base brownie layer. It’s okay if the peanut butter layer doesn’t completely cover the brownie base.
9. Top Layer: Carefully spoon the remaining brownie batter over the peanut butter layer. Avoid pouring directly to prevent disturbing the peanut butter layer. Gently spread the top layer evenly to cover the peanut butter filling.
10. Bake: Place the pan in the center of the preheated oven and bake for 32 to 37 minutes. The brownies are done when the top appears set and a toothpick inserted comes out clean or with a few moist crumbs, but no wet batter.
11. Cool and Slice: Allow the brownies to cool in the pan until the pan is no longer warm to the touch, which may take a few hours. To speed cooling, place the pan on a wire rack in the fridge. Once cooled, lift the brownies out using the parchment overhang, place on a cutting board, and slice with a sharp knife.

Notes

• Use smooth peanut butter, not natural, for a creamier filling.
• Sifting powdered sugar and dry ingredients ensures a smooth batter and filling.
• Cooling the chocolate and butter slightly before adding eggs prevents scrambling.
• Be gentle when layering the batter over the peanut butter to keep the layers distinct.
• Let the brownies cool completely before slicing to achieve clean cuts and better texture.

Keywords: peanut butter brownies, stuffed brownies, chocolate peanut butter dessert, fudgy brownies, homemade brownies, peanut butter filling